Dough

• 1. Mix ( Spiral mixer) L3H3 Butter L2H2 (Final dough temp 27 degree)
  2. 1st proofing : 50 min
  3. Dividing 70 grams
  4. Bench time: 20 min
  5. Molding: Fill Premium berry filling 30 grams and panning
  6. Final proofing :35°C,80%, 50 min
  7. Baking: 190/200°C for 15 min
  8. There will be big hole inside of the cube bread and inject with Raspberry cream

Injection Raspberry Cream

• - Whisk Everwhip AS and then fold raspberry jam
  - Inject 30g cream into the hole of the bread
  

Filling before baking